Chuck Roast

[Joetee]

​ I smoked my first Chuck roast on a kettle. Wasn't sure if it was going to come out great or dry and tough.

Sprinkled pretty good with coshire salt and fresh ground pepper about 1 hr before cooking.

Indirect heat all the way at about 275 to 300 degrees for about 4 to 4 1/2 hrs. One small chunk of masquette at the beginning.

Removed from grill at about. 155 to 165 inside temp degrees depending on where I checked it.

Came out great. Juicy and not very tough considering it was a Chuck.

[Mr. Bones]

Fine Job Joetee !!!!
That Chuckie looks Delicious!!!

[DWCowles]

Beautiful!

[jgreen]

I like to do that as well. You can take them higher to make pulled beef, but sliced is really good when time runs out. Nice cook.

[RonB]

Looks good to me.

[Joetee]

Thanks guys. It was great. I didn't think it was going to be good but I thought I would give it a try. If it came out dry and tough I was going to put it in a pot roast. But it was good enough to eat as a steak.